When you live in a house with two kids, there are bound to be times when everybody is simultaneously down with some sort of illness since, as we all know, kids seem to love to pick up new and interesting germs at school or daycare.
This was one of those weeks for us. Since this mommy wasn’t feeling too well, dinner had to be a quick and easy feel-good type of meal that would make everybody, sick kiddos included, happy.
What could possibly be better on a yucky-feeling sort of day than a homemade soup?
Like many, I used to cringe at the idea of creating my own soup at home. I didn’t have the foggiest notion of how to even begin and the idea of struggling in the kitchen for hours really didn’t appeal to me. But, after much trial and error over the years, I have discovered it’s really extraordinarily simple and is one of the quickest and healthiest options available for the days when nothing really sounds like it’ll sit well. Some premade broth, a little bullion, some egg noodles, and a few veggies are all you need to offer that home cooked goodness. It’s really that easy. And, according to my kids, it’s way better than the canned stuff.
Quick and Easy Homemade Noodle and Vegetable Soup
Prep time: under 10 minutes
Cook time: approximately 20 minutes
Approximately 12 servings
- 1 12-oz bag of No-Yolk noodles
- 3 32-oz containers of chicken broth
- 5 cubes chicken bullion
- 1 15-oz can each of corn, green beans, peas and carrots
- Optional: 1 can cooked chicken
- Begin by adding a bag of no-yolk noodles to plain boiling water and cooking until tender. Remove the noodles from the heat and strain.
- Let the noodles sit in the strainer and empty three 32 oz containers of pre-made chicken broth (the Dollar Tree sells them for just $1) into the pot you used to cook the noodles.
- As the broth warms, add 5 cubes of bullion and bring to a boil.
- Remove the broth from the heat and add 1 15-oz can each of corn, green beans, peas, and carrots. If desired, also add canned chicken.